• 1 Chicken breast, halved and skinned
• ½ Cup flour, seasoned with garlic salt and black pepper
• 1 Small onion, chopped 2 Cloves garlic, crushed
• 3 Ounces fresh mushrooms, sliced
• 2 Cups Real Chicken Broth
• ¼ Cup celery, sliced
• ½ Cup skim milk
• ½ Teaspoon rosemary
• ¼ Cup dry white wine
• 1 Tablespoon fresh Italian parsley, chopped
• 1 Tablespoon olive oil

 

     1. Rinse the chicken breasts under cold water. Pat dry. Place the flour in a
         plastic bag. Add the  breasts to the flour. Close the bag and gently shake
         to coat the chicken.

     2. Heat the oil in a sauté pan. Add the breasts and brown on all sides. Remove
         and set aside.

     3. Add the onion, garlic, celery and mushrooms to the sauté pan and sauté until
         limp. Add the  wine and simmer until reduced in half. Add the broth and milk
         and bring to a boil.

     4. Simmer uncovered for 15 minutes. Increase the flame and cook until thickened
         (10-15 minutes). Serve on a bed of rice.